I’m thrilled to share this hearty escarole bean soup recipe that has become a staple in my kitchen. It’s one of those comforting dishes that not only fills your belly but also warms your soul. Let’s dive right into how to whip up this delicious treat, shall we?
Recipe Overview
- Course: Soup
- Cuisine: Italian
- Total Servings: 4
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
Kitchen Equipment Needed
Before you start, make sure you have the following items on hand. Trust me, having the right tools can make the process much smoother:
- Large pot
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
Ingredients
Here’s a table of what you’ll need to get started. Make sure each ingredient is fresh—quality really makes a difference!
| Ingredient | Quantity |
|---|---|
| Escarole | 1 head, chopped |
| Cannellini beans | 2 cans (15 oz each), drained and rinsed |
| Chicken broth | 4 cups |
| Onion | 1 large, diced |
| Garlic | 3 cloves, minced |
| Olive oil | 2 tbsp |
| Parmesan cheese | ¼ cup, grated |
| Salt | To taste |
| Black pepper | To taste |
| Red pepper flakes | ½ tsp (optional) |
Did you know? Escarole, often used in Italian cooking, is not just flavorful but also packed with vitamins A and K.
Step by Step Instructions
Step 1 – Prep the Ingredients
- Chop the escarole into bite-sized pieces.
- Dice the onion and mince the garlic.
Note: Always wash escarole thoroughly to remove any grit.
Step 2 – Sauté the Base
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic, sautéing until the onion becomes translucent.
Step 3 – Simmer the Soup
- Add the chopped escarole to the pot and sauté until wilted.
- Stir in the beans, broth, salt, pepper, and red pepper flakes if using.
- Bring to a boil, then reduce heat and simmer for about 20 minutes.
Warning: Be cautious with the salt if your broth is already seasoned.
Step 4 – Finish and Serve
- Remove from heat and stir in the grated Parmesan cheese.
- Adjust seasonings to taste.
Additional Tips
- If the soup is too thick, add more broth to reach your desired consistency.
- This soup tastes even better the next day as the flavors meld together.
Pairing Suggestions
This soup pairs wonderfully with a crusty piece of bread or a light salad. Here are a few ideas to complete your meal:
- Garlic bread
- Caesar salad
- A glass of crisp white wine
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 250 |
| Protein | 14g |
| Fat | 8g |
| Carbohydrates | 33g |
| Fiber | 8g |
| Sugar | 4g |
Approximation Note: These values are approximate and can vary based on exact ingredient measurements and brands used.
Dietary Information
This escarole bean soup is naturally gluten-free and can easily be made vegetarian by swapping the chicken broth for vegetable broth. It’s a versatile dish that caters to various dietary needs.
FAQs about Escarole Bean Soup
What makes escarole bean soup healthy?
Escarole bean soup is loaded with fiber from the beans and greens, making it an excellent choice for digestive health and overall wellness.
Can I use different types of beans?
Absolutely! While cannellini beans are traditional, feel free to use navy beans or even chickpeas.
How can I make this soup creamier?
For a creamier texture, some cooks like to puree a portion of the beans and return them to the pot.
What’s the best way to store leftover soup?
Store it in an airtight container in the refrigerator for up to three days.
Can I freeze escarole bean soup?
Yes, this soup freezes beautifully. Just be sure to leave some headspace in the container for expansion.
How do I reheat escarole bean soup?
Gently reheat on the stove over medium heat, adding a bit of broth if necessary.
What can I do to make the soup more flavorful?
Don’t shy away from adding extra herbs like thyme or rosemary during the cooking process.
Conclusion
This escarole bean soup is simple to make, delicious, and brimming with nutrients. Whether you’re looking for a light dinner option or a hearty lunch, this soup is sure to satisfy.
Now, I’d love to hear from you! Drop your thoughts, questions, or feedback in the comments below. Let’s get the conversation started!
Check out some more delicious soup recipes:
Escarole Bean Soup Recipe
Equipment
- Large pot
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 1 head chopped Escarole
- 2 cans 15 oz each, drained and rinsed Cannellini beans
- 4 cups Chicken broth
- 1 large diced Onion
- 3 cloves minced Garlic
- 2 tbsp Olive oil
- ¼ cup grated Parmesan cheese
- To taste Salt
- To taste Black pepper
- ½ tsp optional Red pepper flakes
Instructions
Step 1 – Prep the Ingredients
- Chop the escarole into bite-sized pieces.
- Dice the onion and mince the garlic.
- Note: Always wash escarole thoroughly to remove any grit.
Step 2 – Sauté the Base
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic, sautéing until the onion becomes translucent.
- See also Tempura Cheesecake Recipe
Step 3 – Simmer the Soup
- Add the chopped escarole to the pot and sauté until wilted.
- Stir in the beans, broth, salt, pepper, and red pepper flakes if using.
- Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Warning: Be cautious with the salt if your broth is already seasoned.
Step 4 – Finish and Serve
- Remove from heat and stir in the grated Parmesan cheese.
- Adjust seasonings to taste.
Notes
- If the soup is too thick, add more broth to reach your desired consistency.
- This soup tastes even better the next day as the flavors meld together.
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